The scrocchiarella is a sort of cold pizza topped to your taste. I topped it with: ham and mozzarella, mortadella stracciatella, and pistachio pesto, and finally with a spread of zucchini cream prepared by me, which I recommend you prepare by clicking here.
The preparation of the scrocchiarella is typical of Lazio, a thin and crispy pizza dough that is well-oiled on the surface before baking and then seasoned with oregano or rosemary.
With my recipe, you can make two with a diameter of 16 inches, so I seasoned one with oregano and one with rosemary.
The scrocchiarella is perfect for a summer dinner with friends, presenting it in assorted flavors as I did.
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 cups all-purpose flour
- 1 1/4 cups water
- 2 tsp salt
- 2 tsp fresh yeast
- to taste extra virgin olive oil
- to taste oregano
- to taste rosemary
Tools
- 2 Baking Sheets
Steps
In a bowl, pour the flour and lukewarm water with the dissolved yeast, start mixing with a wooden spatula, add the salt.
Continue kneading by hand, obtaining a soft dough.
Cover with plastic wrap and put in the oven with the light on to rise for a couple of hours.
After the hours, the dough will have doubled.
Remove the plastic wrap and fold the dough.
Close the dough and let it rest for another hour.
After the time, divide the dough into two parts.
Start rolling out the dough with a little flour underneath and on top, and brush with some extra virgin olive oil. The sheet should be a few millimeters thick.
Place the scrocchiarella on a baking sheet covered with parchment paper, pour extra virgin olive oil over it and spread it well, season with rosemary.
Bake at 392°F for about 20 minutes, it should be nicely golden.
The scrocchiarella is excellent when topped, but is also popular plain, thanks to its crispness.
